1. Chaozhou beef balls

Fresh beef legs wrapped in meat should be selected as the seasoning, and then cut into pieces after tendon removal, and placed on the chopping board. With two special square hammer knives (weighing about 3kg), beef ham should be hammered into a pulp, and a small amount of edible alkali, refined salt, fine fish sauce and monosodium glutamate should be added, and hammered for another 15min. Then, it should be put into a big bowl and mixed well, and stirred with hands. When eating, use the original soup and beef balls to cook in the pot until it boils, and dip in Chili sauce to eat!

2. rice rolls, Chaozhou

Chaozhou rice rolls is a unique Chaozhou snack, which is a rice rolls made of rice ground into rice pulp skin and contains various fillings. Rice rolls melted into the Chaozhou folk taste, and then sprinkled with preserved Chaozhou local products. After rice rolls was rolled, it was also sprinkled with Chaozhou special sauces.

3. Chaozhou beef offal kway teow

Actually, it is not difficult to make beef offal fruit strips. Put some monosodium glutamate, salt and other small ingredients in the bowl first, then cook the fruit strips with boiling water, drain the water and put them in the bowl. Grab a handful of bean sprouts and blanch them in boiling water and put them in a bowl, then beef offal, which is also blanched, is delicious only when it is not cooked very well. Finally, add special beef bone soup, add two beef balls and sprinkle some minced ginger, and you're done. Chaozhou beef offal includes: beef balls, beef tendon balls, beef veneers, beef hearts, beef intestines and beef tendons. As long as it is edible on cattle. With a small dish of shacha sauce and Chili sauce, this is indeed the folk favorite kway teow soup.

4. Roast Chaozhou Oysters

Wash Chaozhou local pearl oysters, drip dry water into a basket, add seasoning and fish well. Add 2 tablespoons of water to the potato powder and mix well. Add the oysters and fish well. Add six tablespoons of oil, pour the oyster, spread out a thin slice, fry until both sides are cooked, sprinkle a little onion, the second half of the egg, fry until yellow, turn the surface upside down, sprinkle a little onion, pour the rest of the egg, fry until yellow, and sprinkle a little Gu Yue powder.